Easy Ground Beef Bulgogi Recipe – Korean Beef Bowl
Savory, Sweet, and Simple – A Quick Korean Beef Bowl You’ll Crave!
Recipe Review
This ground beef version of a Korean classic, Bulgogi, offers all the delicious flavors of the original dish with a quicker and simpler preparation. Pronounced bool-go-gee, Bulgogi is traditionally made with thinly sliced beef, but using ground beef makes it perfect for busy weeknights. The whole family loved it, and it’s sure to become a go-to meal for us!
Recipe Tips and Notes
- Serve with rice: Pair this flavorful dish with a side of steamed rice for a complete and satisfying meal.
- Add veggies: For a boost of color and nutrition, I like to add blanched broccoli. Simply chop the broccoli into medium florets, boil for 30 seconds, then stir them in right before serving.
- Mirin substitution: If you can’t find mirin (sweet rice wine) at your local store, check your nearest Asian market. It adds a lovely sweetness and depth to the dish, but if needed, you can substitute it with a little sugar mixed with rice vinegar for a similar effect.
Servings: 8
Ingredients
Sauce and Beef
- ½ cup soy sauce note 1
- 5 tablespoons brown sugar packed
- 4 tablespoons mirin note 2
- 4 cloves garlic minced
- 1.5-2 lbs ground beef lean
Other Ingredients
- 2 tbsp cooking oil
- 2 small yellow onion sliced
- ½ teaspoon grated ginger
- 2 medium carrots shredded
- 4-6 pieces green onion or scallions finely chopped
- 2 teaspoon sesame oil
Instructions
- Combine the sauce ingredients—soy sauce, brown sugar, mirin, garlic—in a mixing bowl. Stir thoroughly until the sugar dissolves completely. Pour this mixture over the ground beef, mix, and let it marinate for 10 minutes.
- Heat a pan/wok with cooking oil over medium heat. Add the sliced onions and sauté until they're nearly translucent.
- Add the grated ginger into the pan/wok and continue cooking until its aroma is released.
- Add marinated beef into the pan and stir-fry it until fully cooked.
- Once the beef is cooked, add the sesame oil and shredded carrots. Cook until the carrots are slightly softened but retain some crunchiness.
- Finish off by sprinkling the dish with chopped green onions.
- Remove the pan/wok from heat, serve with steamed rice, and enjoy!
Notes
Serve with a side of steamed rice.
I like to add blanched broccoli. Add at the end before serving.
- Chop the broccoli: Cut the broccoli into medium florets. Add the florets to the boiling water and cook for 30 seconds.
Tried this recipe?Let us know how it was!
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